For the shortbread crust:
Ingredients:
1/2 c. sugar
3/4 c. butter, softened
1 egg
1/2 tsp. vanilla
2 c. flour
1/4 tsp. salt
Preheat oven to 350 degrees. Lightly grease a 9x13 pan. Using the mixer, cream butter and sugar. Beat in egg and vanilla. Working at a low speed, gradually add in flour and salt until mixture is crumbly.
Pour crumbly dough into the prepared pan and press into an even layer. Bake for 20-25 minutes until base is set and edges are lightly browned.
Topping: Ingredients:
3 c. shredded coconut
12 oz. chewy caramels
1/4 tsp. salt
3 T. salt
Preheat oven to 300 degrees. Spread coconut evenly on a cookie sheet. Toast for 20 minutes, stirring every 5 minutes till golden.
Place caramels, milk and salt into a microwave safe bowl. Microwave for 3-4 minutes, stirring every minute or so, until melted. When smooth, fold in coconut.
Place dollops of topping onto shortbread base. Spread into an even layer using a spatula. Let topping set until cooled.
Once cooled, slice with a knife into bars.
Melt 10 oz. of chocolate chips. Dip the base of each bar into the melted chocolate and then place on clean sheet of parchment paper. Put remaining chocolate into a frosting bag and drizzle the tops of each bar.
Let chocolate set completely before storing in an airtight container.
Blessings,
